Kholrabi Slaw
Scotty Hagnas | October 1 2005
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Kohlrabi is an unusual looking vegetable that is common in European gardens. It tastes a little like a turnip. It is planted in the spring for summer harvest, then again in July for a fall harvest. Kohlrabi is an excellent source of potassium and vitamin C. Here is one of many ways that you can prepare it.
Time: around 30 minutes
Slaw:
2 cups grated kohlrabi
2/3 cups thinly sliced fennel
2 slices bacon
1/2 cup basil leaves
1/3 cup chopped walnuts
Dressing:
1 egg yolk
1 tbsp lemon juice
1 tsp ground mustard
3 Tbsp olive oil
Pepper
Use a food processor or hand held blender to combine the egg yolk, lemon juice, and mustard. Add olive oil and pepper; mix well. Meanwhile, grill the bacon until it is fairly crisp. Break it into pieces. Remove the stems and grate the kohlrabi. Combine the kohlrabi and fennel in a bowl, then add the dressing and mix well until the vegetables are well coated. Add more pepper if desired, then toss the basil thru the salad. Top with the bacon bits and walnuts. This makes a great side dish, or you can serve it topped with baked fish. I like to serve it with walnut baked cod.
Zone blocks 2 cups kohlrabi = 1.5 carb blocks 1 1/2 cups fennel = 1 carb block Recipe as above makes 2 servings at: 1 block carb 1 block protein 12 blocks fat
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